Creamed peas and potatoes is a delicious side dish that is wonderfully simple to make. The tender pop of English peas adds a wonderful texture to the softness of baby potatoes in this recipe.
For a quick pea dish, these simple buttered peas or peas and carrots are about to become a favorite last-minute side dish for your dinner plans.
Creamed Peas and Potatoes
My family is always happy when this is on the table and it pairs beautifully with so many of our favorite entrees. I’ve served it with oven-roasted chicken, meatloaf, and roast sausage as well.
You only need five basic ingredients to make this recipe: baby potatoes, English peas, butter, flour, and milk. Then, season to taste with salt and pepper.
You can buy English peas in the shell, or find them pre-shelled. They, do take a little work to shell, but the sweet flavor they add to this dish is the star of the show
To shell peas, simply break the stem off. Then, pull that tough, fibrous string down to the tip of the pod. Squeeze the pod between your fingers to push the individual peas out of the opening.
Also, remember that when boiling any vegetables that grow below ground, add them at the start. So, bring the potatoes to a boil with the water.
Then, reduce the heat and keep it at a simmer for the remaining time. If you’ve ever boiled potatoes on high heat, you’ll know that the swiftly roiling water can rip the skins off and break down some of the potatoes.
Smooth, creamy, and classic creamed peas cooked in a buttery roux aren’t just for the holidays at grandma’s house.
Creamed Potatoes and Peas
- Place the halved potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and continue cooking for 7-9 minutes, just until fork tender. Drain in a colander.
- In the same saucepan, bring about an inch of water to a boil. Add the peas and cook for 90 seconds, until just barely tender. Add the peas to the colander with the potatoes.
- Add butter to the same saucepan used for the peas and melt over medium heat. Add the flour and stir with a whisk to make a thick paste. Gradually add the milk, whisking constantly until slightly thickened, about 3-4 minutes. Season to taste with salt and pepper.
- Add the potatoes and peas to the sauce. Simmer the creamed peas and potatoes over low heat for about 5 minutes, until everything is well coated. Serve warm.
If potatoes are on the table, odds are good that dish will be my favorite for that meal. From these cheesy, crispy smashed potatoes topped with bacon to the hasbrown waffles that my whole family adores, I can’t have too many potatoes in my life.
Roasted baby potatoes are fluffy on the inside with a deliciously crisp exterior making for an easy dinner dish. Seasoned simply or tossed with every herb in the kitchen, roasted potatoes work perfectly with any meal.
When I’m in a hurry, or when the oven is otherwise occupied, roasting potatoes in the air-fryer is another way to make sure I have potatoes at my fingertips.
Potatoes with sausage are a combination that I could easily eat three times a week. Hot sausage in this dish as it pairs easily with the mildness of the Yukon potatoes.
If you’re a sweet potato lover, air fried sweet potatoes are the perfect little crispy bite with a soft interior. They are great as a side, tossed into hash, or tucked into tacos.
Creamed Peas and Potatoes
Ingredients
- 1½ pounds very small baby potatoes halved
- 8 ounces shelled English peas about 1½ cups worth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 cup milk
Instructions
- Place the halved potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and continue cooking for 7-9 minutes, just until fork tender. Drain in a colander.
- In the same saucepan, bring about an inch of water to a boil. Add the peas and cook for 90 seconds, until just barely tender. Add the peas to the colander with the potatoes.
- Add butter to the same saucepan used for the peas and melt over medium heat. Add the flour and stir with a whisk to make a thick paste. Gradually add the milk, whisking constantly until slightly thickened, about 3-4 minutes. Season to taste with salt and pepper.
- Add the potatoes and peas to the sauce. Simmer over low heat for about 5 minutes, until everything is well coated. Serve warm.
Nutrition
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